4 (±400gm) salmon steaks
2 cups milk
250gm tiny shrimp
2 tsp wholegrain mustard
1 – 2 Tblsp corn flour
1 – 2 Tblsp chopped parsley
Grated rind of 1 lemon
480gm mashing potatoes
500gm green beans
Method
Cook the potatoes in lightly salted boiling water until tender.
Drain, then mash well and keep warm.
Boil, steam or microwave the green beans for about 10 – 15 minutes.
Drain and keep warm.
Place the salmon and half the milk in a large pan.
Partially cover and simmer until the fish flakes easily.
Flake the salmon into bite-sized chunks.
Add the shrimp.
Mix the corn flour to a paste with the remaining milk, the parsley and the mustard.
Stir this mixture into the fish and continue to stir while the sauce thickens.
Serve the salmon over the mashed potato, with the beans on the side.
Garnish with the lemon rind.
